With all the delicious festive recipes that’s been in our faces on every screen imaginable the last couple of weeks, I seriously needed a break from all the chocolaty and creamy indulgences.
I had a couple of staple vegetables in my veggie drawer and realized just how easy it is to make this Middle Eastern Vegetarian dish called Tabbouleh.
Tabbouleh basically consists of freshly chopped tomatoes, herbs, onion, a good glug of olive oil and lemon juice. It is usually chopped fine and mixed with bulgur to create a stunning addition to a mezze platter.
I decided to make my Tabbouleh with quinoa, as I had a sad looking packet in the pantry and believe it or not – I have never actually used quinoa in a salad before. These Three Grain Rice Paper Rolls with Miso and Peanut Butter Dipping Sauce is one for the books though- and a perfect wholesome treat for summer. I also added some other fresh ingredients like chopped spinach, celery, onion sprouts and creamy feta cheese.
If you are not familiar with quinoa, I urge you to at least try it once and then keep stock of it in the pantry. Seen as a grain with loads of nutritional benefits, you can easily whip up a veggie salad of note with your own addition of your favorite fresh ingredients.
Use it as a side dish, or as part of an antipasto platter and you might just fall in love with the simplicity and clean flavors this Tabbouleh Quinoa Salad offers. Stay safe out there this holiday season guys and let me know what dishes you will be cooking for the family!